Chickpea Fajitas Recipe: Easy Vegetarian Mexican Recipe

Chickpea Fajitas Recipe – It was one of those Wednesday nights when dinner inspiration had completely abandoned me. The fridge offered its usual mid-week disappointment – some lingering produce threatening to cross over to the dark side, and absolutely nothing that resembled a cohesive meal.

Chickpea Fajitas

Lumina Liu

This delectable vegetarian Mexican dish showcases a medley of flavors and textures, combining crispy roasted chickpeas, fresh guacamole, pickled tomato salsa, and a creamy harissa sauce, all neatly enveloped in warm corn tortillas, making it an ideal choice for a swift and nutritious evening meal.

5 from 124 votes

Prep Time 15 Minutes

Cook Time 25 Minutes

Total Time 40 Minutes

Course Vegetarian

Cuisine Mexican

Servings 4 servings

Calories 320 calories kcal

Ingredients

 

• 400g chickpeas
• 1 tablespoon olive oil
• 1 pinch paprika
• 2 small tomatoes, cut into chunks
• 1 red onion, finely sliced
• 2 teaspoons red wine vinegar
• 1 avocado
• Juice of 1 lime
• Lime wedges for serving
• 100g sour cream
• 2 teaspoons harissa spice
• 4 corn tortillas
• Fresh coriander to serve

Instructions

 

1. Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Drain the chickpeas, pat dry and tip onto the prepared baking tray. Add the oil and paprika, toss to coat, then roast for 20-25 mins until browned and crisp, shaking halfway through cooking.
2. Meanwhile, put the tomatoes and onion in a small bowl with the vinegar and set aside to pickle.
3. Put the avocado in another bowl and mash with a fork, leaving some larger chunks. Stir in the lime juice and season well.
4. Mix the soured cream with the harissa and set aside until ready to serve.
5. Heat a griddle pan until nearly smoking. Add the tortillas, one at a time, charring each side until hot with griddle lines.
6. Put everything on the table and build the fajitas: spread a little of the harissa cream over the tortilla, top with roasted chickpeas, guacamole, pickled salsa and coriander, if you like. Serve with the lime wedges for squeezing over.

Nutrition

Calories: 320.00 caloriesFat: 14.00 gCarbohydrates: 38.00 gCholesterol: 10.00 mgFiber: 9.00 gProtein: 12.00 gSaturated Fat: 4.00 g

Keyword Chickpea Fajitas, Vegetarian Mexican, Meatless Fajitas, Healthy Mexican Food, Vegetarian Dinner

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I was about to surrender to the siren call of takeout when I spotted that trusty can of chickpeas lurking in the pantry. You know the one – the can you bought with virtuous intentions of homemade hummus that never materialized?

This is how my love affair with chickpea fajitas began – born from desperation but quickly elevated to regular rotation status.

Because here’s the thing about chickpeas: they’re the ultimate culinary blank canvas, the chameleon of the legume world, and quite possibly the most underappreciated protein in your pantry. Roast them until crispy, and I promise, you won’t miss the meat one bit.

The Magic of Roasted Chickpeas

There’s something transformative that happens when you roast chickpeas. That slightly mushy texture firms up, the exterior develops a satisfying crunch, and they absorb flavors like little flavor sponges. It’s kitchen alchemy at its finest.

I’ve tried countless vegetarian fajita fillings over the years – from the predictable bell pepper and onion combos to various meat substitutes that shall remain nameless (and honestly, best forgotten).

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But these paprika-roasted chickpeas? They have staying power. They don’t attempt to mimic meat; they stand confidently on their own chickpea merit.

Building Layers of Flavor

What makes these fajitas special isn’t just the crispy chickpeas, though they are the star.

It’s the beautiful assembly of contrasting elements that creates a perfect bite: the tangy quick-pickled tomatoes and onions (a shortcut I will defend to my dying day), the creamy avocado mash that needs nothing more than lime and salt to shine, and that harissa-spiked sour cream that brings a welcome heat.

The Quick-Pickle Magic Trick

Can we talk about quick-pickled vegetables for a moment? They’re the unsung hero of last-minute meal preparation.

The alchemy that happens when you toss thinly sliced red onion and chopped tomatoes with a splash of red wine vinegar is nothing short of miraculous.

Ten minutes later, you have bright, tangy vegetables that taste like they required actual effort.

It’s the cooking equivalent of showing up to a potluck with store-bought cookies arranged on your own plate – a little bit of cheating that nobody needs to know about.

The Perfect Guacamole Shortcut

I’ve made elaborate guacamoles with roasted garlic and precisely diced jalapeños. I’ve also mashed an avocado with lime juice and salt and called it a day.

Guess which one works perfectly in these fajitas? The simple version lets the avocado shine and, more importantly, doesn’t require hauling out the food processor, which we all know is hiding behind three other appliances you haven’t used since 2019.

Assembling Your Fajita Feast

When it comes to serving these fajitas, I’m a firm believer in the “build-your-own” approach. Not only does it minimize my workload (always a win), but it also lets everyone customize to their preferences.

I set everything out in mismatched bowls, making sure to give the harissa cream its own little dish because it tends to be the first thing to disappear.

The Tortilla Technique Worth Mastering

Let’s address a crucial but often overlooked component: properly prepared tortillas. Straight-from-the-package tortillas are about as exciting as unseasoned mashed potatoes.

But give them a quick turn on a hot griddle, just long enough for those beautiful char marks to appear, and suddenly they’re worthy of your carefully prepared fillings. Those little lines aren’t just for Instagram—they add a subtle smokiness that elevates every bite.

The only challenge here is maintaining the necessary patience to char each tortilla individually when hungry family members are circling the kitchen like sharks. Stay strong. The extra three minutes are worth it.

Make This Chickpea Fajitas Recipe Your Own

One of the joys of a recipe this forgiving is how easily it adapts to whatever you have on hand.

Some variations I’ve tried when my pantry or produce drawer needed clearing:

• Swapped the paprika for cumin and a pinch of cinnamon for a different spice profile
• Added roasted sweet potato cubes alongside the chickpeas (requires a bit more oil and slightly longer roasting time)
• Used Greek yogurt instead of sour cream when I’ve forgotten to buy the latter (happens more than I’d like to admit)
• Added a handful of corn kernels to the pickled mixture for sweetness and color
• Thrown in whatever herbs were threatening to wilt in my fridge (cilantro is traditional, but mint and parsley have made surprisingly delicious appearances)

The beauty of this meal is its flexibility. The only non-negotiable elements are properly crispy chickpeas and that charred tortilla. Everything else can bend to your pantry’s reality.

Chickpea Fajitas: A Weeknight Wonder

What I love most about these fajitas is how they manage to feel like a proper meal while coming together in less than 30 minutes.

While the chickpeas roast, you prep everything else, and suddenly dinner is served without that frantic, three-pots-boiling chaos that sometimes defines weeknight cooking.

They’re also impressive enough for casual entertaining. I’ve served them to dinner guests who initially gave me that “Oh, vegetarian…” look, only to find them sneaking seconds when they thought I wasn’t looking. Victory has never tasted so smugly satisfying.

So the next time you’re staring blankly into your pantry, wondering how that lonely can of chickpeas might transform into dinner, remember this recipe. It’s saved me countless times from the takeout temptation, and I suspect it might do the same for you.

Chickpea Fajitas Recipe

Now, here’s the Chickpea Fajitas recipe with all ingredients and instructions on how to cook it right now:

Ingredients:

• 400g chickpeas, drained and patted dry
• 1 tablespoon olive oil
• Pinch of paprika
• 2 small tomatoes, cut into chunks
• 1 red onion, finely sliced
• 2 teaspoons red wine vinegar
• 1 avocado
• Juice of 1 lime, plus extra lime wedges for serving
• 100g sour cream
• 2 teaspoons harissa spice
• 4 corn tortillas
• Fresh coriander (cilantro), to serve

Instructions:

1. Preheat your oven to 200°C/180°C fan/gas 6 and line a baking tray with foil. Drain the chickpeas, pat them dry (this is crucial for crispiness – don’t skip this step), and spread them on the prepared tray. Drizzle with oil, sprinkle with paprika, and toss until evenly coated. Roast for 20-25 minutes until they’re golden and crispy, giving the tray a good shake halfway through.
2. While the chickpeas work their magic in the oven, combine the tomatoes and red onion in a small bowl. Add the red wine vinegar, toss gently, and set aside to quick-pickle. The vinegar will soften the onion’s sharpness and brighten the tomatoes.
3. In another bowl, mash the avocado with a fork. I like to leave some chunkier bits for texture – nobody needs perfectly smooth guacamole. Stir in the lime juice and season generously with salt. The lime prevents browning and adds essential brightness.
4. Mix the soured cream with the harissa in a small bowl. Start with the suggested amount of harissa and adjust according to your heat preference. Remember, you can always add more spice, but you can’t take it away.
5. Heat a griddle pan until it’s nearly smoking hot. Add the tortillas one at a time, cooking for about 30 seconds on each side until they develop charred griddle lines. Keep them warm wrapped in a clean kitchen towel while you finish the batch.
6. Arrange everything on the table and let everyone build their own fajitas: spread some harissa cream on a tortilla, add a generous spoonful of roasted chickpeas, top with guacamole and pickled salsa, and finish with coriander leaves. Serve with lime wedges for squeezing over just before eating.

That’s it! That’s all there is to it in this Chickpea Fajitas recipe which you can follow to cook it on your own at home.